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Khatta Meetha Kaddu

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Khatta Meetha Kaddu
  • Recipe Servings: 6
  • Cook Time:
  • A fairly simple kaddu. Pumpkin chunks cooked with sweet and sour flavors of tamarind, chillies, a hint of sugar and a whole lot of spices.


  • 750 gm pumpkin (kaddu/sitaphal)
  • 1/2 cup oil
  • 1/8 tsp asafoetida (heeng)
  • 1 tsp fenugreek seeds (methi dana) - roasted and pounded coarsely
  • 1 tsp fennel seeds (saunf) - roasted and pounded coarsely
  • 1 tsp cumin seeds (jeera) - roasted and pounded coarsely
  • 1 Tbsp thinly shredded ginger
  • 3-4 whole red chillies
  • Salt - to taste
  • 1/2 tsp turmeric (haldi)
  • 1 tsp red chilli powder
  • 1 Tbsp coriander (dhania) powder
  • 1 tsp garam masala
  • 1 Tbsp sugar
  • Tamarind pulp made from 20 gm tamarind
  • 1 Tbsp chopped coriander (dhania) leaves to garnish


  1. Peel the pumpkin if using the red variety. Scoop out the fibres and seeds in the centre before cutting it into 2-3 cms cubes.
  2. Heat the oil in a kadahi and add the asafoetida, the coarsely pounded fenugreek, fennel and cumin seeds. When they begin to splutter, add the ginger and the whole red chillies.
  3. Sauté till lightly coloured and add the pumpkin. Stir-fry on high heat till it looks glossy.
  4. Add salt, turmeric, garam masala, coriander powder, chilli powder and sugar. Mix well.
  5. Reduce heat, cover and simmer till cooked through. Stir 3-4 times.
  6. Add the tamarind, cook for 2-3 minutes, and serve hot, garnished with chopped coriander leaves.